I was wondering if anyone knew off hand what the "right" amount of cake batter to use in your everyday standard cupcake size liners would be, to get a nice flat smooth top? Thanks!
For my choc and my vanilla formulas I do about 48-50 grams of each. There will be some variation depending on your batter weight, rise of cake recipe, etc but that would be a good starting point
I always measure 1/3 full of the cup. Always use an ice scream scooper!
I use a 2 oz. ice cream scooper I level the scoop off by scraping it on the side of the bowl...perfect amount for cupcakes. If you use chocolate batter go just shy of the full 2 oz. since it will rise more.
However if you don't want to bother you can always cut the tops off the cupcakes..........OR if you get a slight hump you can just push a cutting board/cookie sheet down on top of them when they come out of the oven and hold for a minute, that will make all the tops nice and flat.
Reducing your heat to 325 and baking longer helps them stay flat as well!
I use an ice cream scoop myself.
I want to say if you fill the cupcake wrapper 1/2 full you will get a flatter top. If you fill it 2/3rds full it will dome some.
thanks everyone. In the past I have used a cake pan to smooth out the tops, unfortunately at that point they end up bulging over the sides of the cupcake wrapper I can't really cut off the tops this time because the decoration on them is just a flower piped onto it, not completely frosted. I don't have an ice cream scooper, but I do have a melon baller, I wonder if that would work?
if you're having part of the cc showing on top and want it perfectly flat and flush with the wrapper go with the 2 oz. scoop and lower your temp. to 325 and bake for 20-25 min.
Yep I use the 2oz scoop...depends on the recipe as to how they bake up tho.